Quick English Toffee
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I like milk chocolate chips. This is very easy and very good.
1/2 cup chopped pecans
1/2 cup (1 stick) butter (must use butter)
1/2 cup firmly packed brown sugar
1/2 cup semi-sweet chocolate chips
Sprinkle nuts in buttered 9-inch pie plate. Melt butter in a heavy 1 1/2 quart sauce pan; add sugar. Cook over medium heat, stirring constantly, to 290 degrees on candy thermometer (hard crock stage). Pour toffee over nuts. Sprinkle with chocolate chips; when melted spread with spatula. Cool. When cool and chocolate is set, break into pieces. Wrap and store in refrigerator. Yield: 1 1/2 dozen pieces.
Phyllis Butterfield, Geneseo